Toni's Kale Salad Recipe

Prep the kale

Remove thick stems from the kale and stack leaves. Roll or fold and slice into 1/2-inch ribbons. Rinse and spin dry or pat dry. Place chopped kale in a large mixing bowl.

If using mixed baby greens, add them to the bowl with the kale and gently toss to combine.

To tenderize the kale (recommended): sprinkle 1/4 teaspoon salt over the chopped kale, drizzle 1 teaspoon neutral oil, then massage the leaves with your hands for 1–2 minutes until they soften and darken. This reduces bitterness and makes the kale more tender.

Pound the chicken breasts to even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

Brush both sides of the chicken with 1 tablespoon olive oil and season evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted in the thickest part reads 165°F (74°C) and the exterior has good grill marks.

Transfer the chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Core and thinly slice the apple; toss the slices immediately with a squeeze of lime or lemon (about 1/2 teaspoon juice) if you’re not dressing right away to prevent browning.

Hull and quarter the strawberries. Roughly chop the toasted pecans if not already chopped.

Measure and set aside 1 cup crumbled feta to add to the salad just before serving.

In a small bowl or jar, combine 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1 teaspoon sesame oil, 3 tablespoons neutral oil, and 1 tablespoon fresh lime juice.

Add 1/4 teaspoon crushed red pepper flakes (optional), 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the honey is fully dissolved and the dressing emulsifies, or close the jar and shake until combined.

Taste and adjust seasoning: add more honey for sweetness, more vinegar for acidity, or a pinch more salt as desired.

Pour about two-thirds of the dressing over the massaged kale and baby greens. Toss thoroughly to coat—use tongs or clean hands to lift and turn so the dressing evenly penetrates the leaves. Add additional dressing as needed to taste (reserve some for serving).

Arrange the apple slices, quartered strawberries, and toasted pecans over the dressed greens. Top with the sliced grilled chicken.

Sprinkle the crumbled feta evenly over the salad and garnish with extra pecan halves if desired.

Serve immediately with lime wedges on the side and the reserved dressing for guests to add more if desired.